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Thread: Another consideration for the cookalong

  1. #1
    Omelet Guest

    Default Another consideration for the cookalong

    Still thinking what I'd like to make and I have a few recipes stored on
    the desktop instead of in the recipe folder as I'm still cogitating.
    This is one of them and I have most of the ingredients on hand,
    including Capers and Anchovies.

    I'd have to get the shark steaks, canned tomatoes, white wine and
    parsley, and mix tarragon and vinegar separately as that'd take too long
    to brew even at this point. I guess I could go toss some tarragon into
    some apple cider vinegar today but I doubt it'd be long enough.

    I'd also skip the cayenne. Shark Steaks, vac-packed, have been $3.99 per
    lb. now for quite some time and I imagine that one could substitute
    another thick and meaty fish. I'd also electro-grill it instead of
    broiling since I'm still sans stove:

    > I saw the thread and thought I should share my favorite recipes that
    > have capers in them. Like James I like them right out of the jar.


    > Lou



    Mako Shark with Anchovy and Caper Sauce

    1/4 cup finely chopped onions
    2 teaspoons coarsely chopped garlic
    3 bay leaves
    1/4 cup imported sweet paprika
    1/4 cup fresh lemon juice
    1 1/3 cups olive oil
    1/4 teaspoon cayenne pepper
    1/2 teaspoon salt
    3/4 teaspoon freshly ground black pepper
    6 mako shark or swordfish steaks (about 8 ounces each)
    10 anchovy fillets, rinsed and finely chopped
    1/4 cup dry white wine
    2 tablespoons tarragon vinegar
    2 whole cloves
    1 can (35 ounces) Italian peeled tomatoes, drained and coarsely
    chopped
    1 teaspoon sugar
    1/4 teaspoon cinnamon
    1 stick (4 ounces) butter
    1/4 cup drained capers
    1 small bunch Italian flat-leaf parsley, stemmed and finely chopped

    In a large bowl, combine the onions, garlic, bay leaves, paprika,
    lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
    teaspoon of the pepper. Add the shark steaks and set aside to
    marinate, turning every 20 minutes, for 1 hour.

    Preheat the broiler. In a large nonreactive saucepan, saute the
    anchovies in the remaining 1/3 cup olive oil over moderate heat
    until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
    Reduce heat to low; cook for 5 minutes. Strain; return the sauce
    to the pan.

    Add the tomatoes, sugar and cinnamon and simmer the sauce over
    moderate heat until slightly thickened, 8 to 10 minutes.

    Reduce the heat to low and add the butter, 1 tablespoon at a time,
    stirring until completely melted. Add the capers, parsley and
    remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

    Remove the shark steaks from the marinade and pat dry. Broil the
    steaks about 4 inches from the heat until just opaque throughout,
    about 5 minutes on each side. Pour the warm sauce over the fish
    and serve.

    Posted by Lou Decruss 09-29-09
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  2. #2
    jmcquown Guest

    Default Re: Another consideration for the cookalong

    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > Still thinking what I'd like to make and I have a few recipes stored on
    > the desktop instead of in the recipe folder as I'm still cogitating.
    > This is one of them and I have most of the ingredients on hand,
    > including Capers and Anchovies.
    >
    > Posted by Lou Decruss 09-29-09
    > --
    > Peace! Om
    >


    Is this in the rfc cookbook? Or on the rfc web site as a signature dish?
    Those are the constrictions of this cookalong.

    Jill


  3. #3
    Omelet Guest

    Default Re: Another consideration for the cookalong

    In article <[email protected]>,
    "jmcquown" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > Still thinking what I'd like to make and I have a few recipes stored on
    > > the desktop instead of in the recipe folder as I'm still cogitating.
    > > This is one of them and I have most of the ingredients on hand,
    > > including Capers and Anchovies.
    > >
    > > Posted by Lou Decruss 09-29-09
    > > --
    > > Peace! Om
    > >

    >
    > Is this in the rfc cookbook? Or on the rfc web site as a signature dish?
    > Those are the constrictions of this cookalong.
    >
    > Jill


    Ok, still learning the rules. :-)
    I don't own a copy of the cookbook!

    So, I need to hit the website for signature recipes? That narrows it
    considerably.

    I though we were allowed to pic a recipe that was posted here at one
    time or another...

    Thanks.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  4. #4
    sf Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 08:12:20 -0400, "jmcquown" <[email protected]>
    wrote:

    >"Omelet" <[email protected]> wrote in message
    >newsmpomelet-88C881.13422429102009@news-wc.giganews.com[email protected]..
    >> Still thinking what I'd like to make and I have a few recipes stored on
    >> the desktop instead of in the recipe folder as I'm still cogitating.
    >> This is one of them and I have most of the ingredients on hand,
    >> including Capers and Anchovies.
    >>
    >> Posted by Lou Decruss 09-29-09
    >> --
    >> Peace! Om
    >>

    >
    >Is this in the rfc cookbook? Or on the rfc web site as a signature dish?
    >Those are the constrictions of this cookalong.
    >

    If a recipe has been posted on rfc, it's ok too.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    Christine Dabney Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 08:12:20 -0400, "jmcquown" <[email protected]>
    wrote:

    >"Omelet" <[email protected]> wrote in message
    >news[email protected]..
    >> Still thinking what I'd like to make and I have a few recipes stored on
    >> the desktop instead of in the recipe folder as I'm still cogitating.
    >> This is one of them and I have most of the ingredients on hand,
    >> including Capers and Anchovies.
    >>
    >> Posted by Lou Decruss 09-29-09
    >> --
    >> Peace! Om
    >>

    >
    >Is this in the rfc cookbook? Or on the rfc web site as a signature dish?
    >Those are the constrictions of this cookalong.
    >
    >Jill


    No it isn't. It can be any recipe posted throughout the years. It
    *can* be from the signature dishes or from the rfc cookbook, but it
    doesn't have to be.

    We mentioned that, cause a lot of folks are new, and some don't have
    the cookbook, but do have access to the signature dishes. And many
    folks like me, have been collecting recipes that were posted here over
    the years. I have some going back to the first year I joined..back in
    1994.

    It just has to be an rfc recipe...

    Christine
    --
    http://nightstirrings.blogspot.com

  6. #6
    Christine Dabney Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 06:32:08 -0600, Omelet <[email protected]>
    wrote:

    >Ok, still learning the rules. :-)
    >I don't own a copy of the cookbook!
    >
    >So, I need to hit the website for signature recipes? That narrows it
    >considerably.
    >
    >I though we were allowed to pic a recipe that was posted here at one
    >time or another...
    >
    >Thanks.


    You are. You can pick any rfc recipe that you want, as long as you
    haven't made it before. Can be from the archives, or any that you
    have collected, whatever. It *can* be from the cookbook, or from the
    signature dishes..but doesn't have to be.

    We wanted to open it to as many folks as possible...

    Christine
    --
    http://nightstirrings.blogspot.com

  7. #7
    jmcquown Guest

    Default Re: Another consideration for the cookalong

    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 30 Oct 2009 08:12:20 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >>"Omelet" <[email protected]> wrote in message
    >>news[email protected]..
    >>> Still thinking what I'd like to make and I have a few recipes stored on
    >>> the desktop instead of in the recipe folder as I'm still cogitating.
    >>> This is one of them and I have most of the ingredients on hand,
    >>> including Capers and Anchovies.
    >>>
    >>> Posted by Lou Decruss 09-29-09
    >>> --
    >>> Peace! Om
    >>>

    >>
    >>Is this in the rfc cookbook? Or on the rfc web site as a signature dish?
    >>Those are the constrictions of this cookalong.
    >>
    >>Jill

    >
    > No it isn't. It can be any recipe posted throughout the years. It
    > *can* be from the signature dishes or from the rfc cookbook, but it
    > doesn't have to be.
    >
    > We mentioned that, cause a lot of folks are new, and some don't have
    > the cookbook, but do have access to the signature dishes. And many
    > folks like me, have been collecting recipes that were posted here over
    > the years. I have some going back to the first year I joined..back in
    > 1994.
    >
    > It just has to be an rfc recipe...
    >
    > Christine
    > --
    > http://nightstirrings.blogspot.com




    Okay, thanks for clarifying The rules have seemed rather convoluted for
    this one. I'm not sure I'll be able to participate anyway. Some things
    have come up I have to deal with which may carry over through Sunday. I'll
    do my best but no guarantees.

    Dinner tonight: Grandma Mac's Potato Soup

    Jill


  8. #8
    Christine Dabney Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 10:04:54 -0400, "jmcquown" <[email protected]>
    wrote:


    >
    >Okay, thanks for clarifying The rules have seemed rather convoluted for
    >this one.


    Those were always the rules. If you go back to the post Cookalong
    Instructions, I think I state that the recipes can be from any of
    those sources. What's convoluted about them having to be an rfc
    recipe you have never cooked before?

    Christine
    --
    http://nightstirrings.blogspot.com

  9. #9
    jmcquown Guest

    Default Re: Another consideration for the cookalong

    "Christine Dabney" <artisan2@ix.netcom.c[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 30 Oct 2009 10:04:54 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >
    >>
    >>Okay, thanks for clarifying The rules have seemed rather convoluted
    >>for
    >>this one.

    >
    > Those were always the rules. If you go back to the post Cookalong
    > Instructions, I think I state that the recipes can be from any of
    > those sources. What's convoluted about them having to be an rfc
    > recipe you have never cooked before?
    >
    > Christine
    > --
    > http://nightstirrings.blogspot.com



    It doesn't matter what I think, Christine. Yes, there were rules for what
    to cook (gumbo, jambalaya, whatever) but it never had to be something from
    rfc before, IIRC. I've got other things to deal with anyway at the moment
    so I don't think I'll be cooking anything on Sunday. Have fun!

    Jill


  10. #10
    notbob Guest

    Default Re: Another consideration for the cookalong

    On 2009-10-30, Christine Dabney <[email protected]> wrote:
    >
    > Those were always the rules. If you go back to the post Cookalong
    > Instructions, I think I state that the recipes can be from any of
    > those sources. What's convoluted about them having to be an rfc
    > recipe you have never cooked before?


    It does seem a bit silly. Why not just cook what the heck you want,
    POST the recipe in a new current COOKALONG thread and jump on chat to
    enjoy yaking it up. I going by "the rules", jes saying.



    nb

  11. #11
    Bob Terwilliger Guest

    Default Re: Another consideration for the cookalong

    notbob wrote:

    > Why not just cook what the heck you want, POST the recipe in a new current
    > COOKALONG thread and jump on chat to enjoy yaking it up. I going by "the
    > rules", jes saying.


    Tammy said much the same thing: She wanted to make strudel for the
    cookalong, using a recipe which had never been posted here, so she said
    she'd just post the recipe, which would make the recipe permissible under
    the cookalong rules.

    Bob




  12. #12
    sf Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 15:22:41 GMT, notbob <[email protected]> wrote:

    >On 2009-10-30, Christine Dabney <[email protected]> wrote:
    >>
    >> Those were always the rules. If you go back to the post Cookalong
    >> Instructions, I think I state that the recipes can be from any of
    >> those sources. What's convoluted about them having to be an rfc
    >> recipe you have never cooked before?

    >
    >It does seem a bit silly. Why not just cook what the heck you want,
    >POST the recipe in a new current COOKALONG thread and jump on chat to
    >enjoy yaking it up. I going by "the rules", jes saying.
    >

    Chris is in charge and those are the rules. Next time, you're in
    charge you get to make the rules. Oh, that's right... you're never in
    charge of a cookalong. ;P

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  13. #13
    notbob Guest

    Default Re: Another consideration for the cookalong

    On 2009-10-30, sf <[email protected]> wrote:

    > charge you get to make the rules. Oh, that's right... you're never in
    > charge of a cookalong. ;P


    Just to prove you wrong, I'm gonna do a bakealong before Xmas. Guess
    what item.

    nb

  14. #14
    sf Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 16:05:44 GMT, notbob <[email protected]> wrote:

    >On 2009-10-30, sf <[email protected]> wrote:
    >
    >> charge you get to make the rules. Oh, that's right... you're never in
    >> charge of a cookalong. ;P

    >
    >Just to prove you wrong, I'm gonna do a bakealong before Xmas. Guess
    >what item.
    >


    YAY! Cinnamon rolls? I hope, I hope, I hope! Count me in no matter
    what it is.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  15. #15
    Christine Dabney Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 08:59:27 -0700, sf <[email protected]> wrote:


    >Chris is in charge and those are the rules. Next time, you're in
    >charge you get to make the rules. Oh, that's right... you're never in
    >charge of a cookalong. ;P


    I am not in charge of any cookalong. It was a joint idea, by me,
    Cathy and Sky who were in the chatroom at the time. I was just the
    person who announced it. We decided that it would be fun to do an rfc
    based one.... And we jointly decided those would be the rules... I am
    just the one promoting it...

    Anyone is welcome to start such a thing.. I keep on reminding folks
    that I am not the only one who can decide on the idea of a cookalong.

    Don't hesitate to jump up and propose a cookalong, folks. You don't
    have to wait for me to do it.

    In fact, the first ones in which I took part, were ones that were
    started by Nancy Young and Alan.

    Notbob's idea is a great one. I am for it...but after I move, please.

    Christine
    --
    http://nightstirrings.blogspot.com

  16. #16
    Christine Dabney Guest

    Default Re: Another consideration for the cookalong

    On Fri, 30 Oct 2009 16:05:44 GMT, notbob <[email protected]> wrote:

    >On 2009-10-30, sf <[email protected]> wrote:
    >
    >> charge you get to make the rules. Oh, that's right... you're never in
    >> charge of a cookalong. ;P

    >
    >Just to prove you wrong, I'm gonna do a bakealong before Xmas. Guess
    >what item.
    >
    >nb


    Good for you!! Finally, someone stepping up to the plate besides me
    and promoting one!!

    I'm in...but can you wait til I get moved?

    Christine, who has decided to retire from promoting any cookalongs. If
    anyone wants one, you gotta propose it yourself.
    --
    http://nightstirrings.blogspot.com

  17. #17
    Omelet Guest

    Default Re: Another consideration for the cookalong

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Fri, 30 Oct 2009 08:12:20 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    > >"Omelet" <[email protected]> wrote in message
    > >news[email protected]..
    > >> Still thinking what I'd like to make and I have a few recipes stored on
    > >> the desktop instead of in the recipe folder as I'm still cogitating.
    > >> This is one of them and I have most of the ingredients on hand,
    > >> including Capers and Anchovies.
    > >>
    > >> Posted by Lou Decruss 09-29-09
    > >> --
    > >> Peace! Om
    > >>

    > >
    > >Is this in the rfc cookbook? Or on the rfc web site as a signature dish?
    > >Those are the constrictions of this cookalong.
    > >

    > If a recipe has been posted on rfc, it's ok too.


    Ok. I was going to do the shark steaks, but since Jill said it had to be
    signature or from the cookbook, I've chosen (and already shopped for)
    this one:

    http://tinyurl.com/ycaltut

    I won't be using the gourmet olives tho' as there are no olive bars here
    in town and I cannot justify the cost of purchasing whole jars and just
    needing a few of them. I'm going with plain canned black olives and
    jarred green salad olives. At least I know I'll be using the extra ones
    and they are inexpensive.

    I'm not a fan of Kalmata olives anyway.

    I'll be serving the sauce over pasta for dad and over scrambled eggs for
    me.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  18. #18
    Omelet Guest

    Default Re: Another consideration for the cookalong

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Fri, 30 Oct 2009 06:32:08 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >Ok, still learning the rules. :-)
    > >I don't own a copy of the cookbook!
    > >
    > >So, I need to hit the website for signature recipes? That narrows it
    > >considerably.
    > >
    > >I though we were allowed to pic a recipe that was posted here at one
    > >time or another...
    > >
    > >Thanks.

    >
    > You are. You can pick any rfc recipe that you want, as long as you
    > haven't made it before. Can be from the archives, or any that you
    > have collected, whatever. It *can* be from the cookbook, or from the
    > signature dishes..but doesn't have to be.
    >
    > We wanted to open it to as many folks as possible...
    >
    > Christine
    > --
    > http://nightstirrings.blogspot.com


    I've been posting here since 1996 so have a rather large archive... <g>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  19. #19
    Jean B. Guest

    Default Re: Another consideration for the cookalong

    Omelet wrote:
    > In article <[email protected]>,
    > Christine Dabney <[email protected]> wrote:
    >
    >> On Fri, 30 Oct 2009 06:32:08 -0600, Omelet <[email protected]>
    >> wrote:
    >>
    >>> Ok, still learning the rules. :-)
    >>> I don't own a copy of the cookbook!
    >>>
    >>> So, I need to hit the website for signature recipes? That narrows it
    >>> considerably.
    >>>
    >>> I though we were allowed to pic a recipe that was posted here at one
    >>> time or another...
    >>>
    >>> Thanks.

    >> You are. You can pick any rfc recipe that you want, as long as you
    >> haven't made it before. Can be from the archives, or any that you
    >> have collected, whatever. It *can* be from the cookbook, or from the
    >> signature dishes..but doesn't have to be.
    >>
    >> We wanted to open it to as many folks as possible...
    >>
    >> Christine
    >> --
    >> http://nightstirrings.blogspot.com

    >
    > I've been posting here since 1996 so have a rather large archive... <g>


    I couldn't find the recently improved group search, and I found this:

    http://newsgroups.langenberg.com/

    The power group search (google-deja) works REALLY well! I have
    therefore been mired down looking for certain things. (I can't
    get at my printouts.)

    Now, someone needs to remind me, when did rfc start? Oh! I bet I
    could look at Victor's FAQ!!!!

    --
    Jean B.

  20. #20
    Jean B. Guest

    Default Re: Another consideration for the cookalong

    The Cook wrote:
    > On Fri, 30 Oct 2009 17:47:31 -0400, "Jean B." <[email protected]> wrote:
    >
    >> Omelet wrote:
    >>> In article <[email protected]>,
    >>> Christine Dabney <[email protected]> wrote:
    >>>
    >>>> On Fri, 30 Oct 2009 06:32:08 -0600, Omelet <[email protected]>
    >>>> wrote:
    >>>>
    >>>>> Ok, still learning the rules. :-)
    >>>>> I don't own a copy of the cookbook!
    >>>>>
    >>>>> So, I need to hit the website for signature recipes? That narrows it
    >>>>> considerably.
    >>>>>
    >>>>> I though we were allowed to pic a recipe that was posted here at one
    >>>>> time or another...
    >>>>>
    >>>>> Thanks.
    >>>> You are. You can pick any rfc recipe that you want, as long as you
    >>>> haven't made it before. Can be from the archives, or any that you
    >>>> have collected, whatever. It *can* be from the cookbook, or from the
    >>>> signature dishes..but doesn't have to be.
    >>>>
    >>>> We wanted to open it to as many folks as possible...
    >>>>
    >>>> Christine
    >>>> --
    >>>> http://nightstirrings.blogspot.com
    >>> I've been posting here since 1996 so have a rather large archive... <g>

    >> I couldn't find the recently improved group search, and I found this:
    >>
    >> http://newsgroups.langenberg.com/
    >>
    >> The power group search (google-deja) works REALLY well! I have
    >> therefore been mired down looking for certain things. (I can't
    >> get at my printouts.)
    >>
    >> Now, someone needs to remind me, when did rfc start? Oh! I bet I
    >> could look at Victor's FAQ!!!!

    >
    >
    > Here is the link
    > http://www.users.on.net/~fzabkar/Goo...sAdvSearch.htm


    Now why does this and the link I found go through something more
    than just google? I'll have to compare the results. Thanks.

    --
    Jean B.

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